Supper Bread Pudding
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Supper Bread Pudding
  Bread    Pudding  
Last updated 6/12/2012 12:59:03 AM. Recipe ID 21930. Report a problem with this recipe.
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      Title: Supper bread pudding
      Yield: 4 Servings
    1/2 lb Egg bread such as challah,
      2 tb Whole grain Dijon mustard
      4 tb Olive oil
      1    Garlic clove, minced
      2 c  Sliced mushrooms (cultivated
           Or wild)
      2 c  Shredded yellow squash,
           Salted and squeezed dry
           Salt and freshly ground
           Black pepper
    1/2 c  Grated Parmesan cheese
      4    Eggs, lightly beaten
      2 c  Milk
           About 2 cups spicy tomato
           Sauce, heated
           Chives, extra grated cheese
           And dried red pepper flakes
           For garnish,
  Preheat oven to 350 degrees.
  Butter a 2 quart baking pan. Spread each slice of challah with
  mustard. In olive oil saute the garlic for a few seconds. Add
  mushrooms and zucchini and saute for 10 minutes or until tender. If
  mushrooms and squash are watery, drain them. Season with salt and
  pepper and cool to room temperature.
  Arrange bread (mustard side up) mushrooms and squash, and cheese in
  alternate layers, ending with a layer of bread, mustard side down.
  Mix the eggs with milk and pour this over the bread. Poke holes
  through the bread several times and let this stand for 30 minutes.
  Place baking dish in a larger baking pan and pour enough hot water to
  come halfway up the sides of the dish. Bake for 45 minutes to an hour
  or until custard has set. Cool for 10 minutes.
  Serve each portion surrounded by tomato sauce and garnish with chives,
  cheese and red pepper flakes if you wish.
  Yield: 4 servings

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Recipe ID 21930 (Apr 03, 2005)

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